CHINA WOK

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed raw chicken over raw beef in open lids reach in cooler. Operator properly stored it. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over shrimp and raw beef, in reach freezer. Operator properly stored it. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at room temperature on the cook line, for less than 4 hours as per operator. Operator placed inside reach in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wet wiping towels in chlorine sanitation solution of 200 ppm. Operator add water, rechecked 100 ppm. Corrected On-Site

Basic - Bathroom facility not clean.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee's open bottle of water on preparation table, operator discarded it. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on preparation table, glasses over open lid reach in cooler, operator removed it. Corrected On-Site

Basic - Food stored on floor. Observed cases of water on dry storage floor, cases of oil on cook line floor, operator properly stored it. Corrected On-Site** Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 80°F, operator discarded it. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed it. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs in standing water, in three compartment sink. Operator open the cold water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator placed inside reach chlorine sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, msg with no label. Operator properly labeled it.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed interior the walk in cooler raw chicken stored over sliced ready to eat onions. Also in the reach in cooler located at cook line observed raw chicken wings stored over beans sprouts. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed interior the walk in cooler raw chicken stored over raw pork.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed interior the reaching freezer located by the walk in cooler raw chicken stored over raw pork.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk in cooler observed cooked chicken ; (78F - Cold Holding), as per operator chicken was kept outside for 30 minutes. Instructed operator to monitor the rapidly cool. Recommended employee to transfer the chicken to the walk in freezer for some time.

Basic - Bowl or other container with no handle used to dispense food. Observed at storage area scoops with no handle used in the flour, salt containers.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handles soiled. Observed rice cooker lid handle soiled. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed underneath the steam table.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in the kitchen with water damage.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on the preparation table at cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored near clean single use items on shelf above the steam table.

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean container wet nesting on drain-shelf above the three compartment sink.

Basic - Equipment in poor repair. Observed reach in freezer gasket torn, freezer located by the walk in cooler. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed accumulation of dirt under storage shelves at dry food storage area.

Basic - Food not stored at least 6 inches off of the floor. Observed cooking oil, soy sauce bucket stored on the floor. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of standing oven interior soiled.

Basic - Light not functioning. Observed on hood system.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of standing oven interior soiled. Observed storage shelf under the preparation table soiled. Repeat Violation

Basic - Stored food not covered. Observed in the walk in co9er cut lettuce, raw chicken, cooked broccoli not covered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

High Priority - Container of medicine improperly stored. Observed liquid bandage bottle stored on food on food storage shelves above the prep cooler at cook line.

High Priority - Food placed in soiled container/equipment. Observed cooked noodles placed to cool in the drain board of the three compartment sink at kitchen, observed drain board with old food buildup on the interior sides.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw beef stored over buckets of honey sauce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on stored on the preparation table at cook line cut lettuce (65F - Cold Holding); cooked noodles (60 F - Cold Holding), as per manager stored outside for about 50 minutes. Instructed employee to place food back in the cooler to rapidly cool. Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash sink located next to the three compartment sink at kitchen.

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager unaware of the probe thermometer calibration. Coach manager on how to calibrate food thermometer.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed hand wash sink faucet handles with old food buildup, hand wash sink located next to the three compartment sink at kitchen. Observed walk in cooler door handle with heavy old food and grease buildup. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves, observed under the preparation table at cook line. Repeat Violation

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean container stored on the floor by the three compartment sink.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in the reach in freezer located at preparation area employee's personal food not identified.

Basic - Equipment in poor repair. Observed reach in cooler door handle loose, unit located at preparation area. Observed reach in freezer gasket torn, unit located against the wall at the end of the prep area. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a container with clean onions stored in the kitchen floor by the dry storage area. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer, unit located at preparation area.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed old food debris buildup in the interior of the hand wash sink located next to the three compartment sink at kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior soiled, reach in freezer located at preparation area.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water in the three compartment sink.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walk in cooler wall soiled with food stains, wall facing the three compartment sink.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed only Laundry detergent sanitizer available. Manager went out and bought food graded Clorox disinfectant. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk in cooler raw ox tail store over cooked chicken, also raw chicken over soy sauce.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the walk in cooler raw chicken stored over raw shrimp.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the reach in freezer observed raw chicken stored over raw shrimp not all products commercially packaged. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the preparation table in cook line beans sprouts (71F - Cooling), as per manager for less than 4 hours. Instructed employee to transfer food to the reach in cooler. Observed underneath of the prep table at cook line honey chicken (77F - Hot Holding), manager stated that food was placed there for less than 4 hours. Instructed manager to transfer food to reach in cooler for proper cold holding. Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager was unable to answer hot holding or cold holding temperature or thermometer calibration. Coached manager on basic food code questions pertaining to safe operation of establishment Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employees were unaware of the use of the test strip.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a wiping cloth in the hand wash sink at cook line entrance.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in the cooked vegetable container in the walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler door handle with old food buildup.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard under team table at cook line.

Basic - Equipment in poor repair. Observed upright reach in freezer door handle loose. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed cooking vegetable oil stored directly on the floor at cook line.

Basic - Stored food not covered. Observed in the prep cooler at cook line cooked noodles, cut lettuce in containers not covered.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef and shrimp at reach in cooler near walk in cooler. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging with food with no hair restraint. Repeat Violation - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed Reach in freezer handle in disrepair by walk in cooler. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Observed missing handle at handsink by entrance of kitchen. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Observed box with raw pork not stored at least 6 inches off of the floor at walk in cooler. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between preparation table and reach in cooler by cook line. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled handsink next to 3 compartment sink. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed cooked ribs at walk in cooler not cover. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth stored at cook line. - From follow-up inspection 2024-11-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed container of rice with no label by reach in freezer at kitchen. - From follow-up inspection 2024-11-20: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over sauce inside the walk in cooler. Had operator to separate foods by proper cooking temperature. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times due to dishes stored on the inside hand washing sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator and had them to fill out. Corrective Action Taken

Intermediate - No soap provided at handwash sink near the three compartment sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork thawing in standing water near the walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw beef stored above an uncover container with cut white onions, inside walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. O container with raw chicken stored over container with raw beef inside walk in cooler.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Equipment in poor repair. Observed reach in freezer handle broken

Basic - Food stored on floor. Observed a sack with sugar stored on the floor, also cases of water bottles at storage area. Observed containers with onions and boxes with bean sprouts in walk-in cooler on the floor. Repeat Violation

Basic - Self-closing device on bathroom door disconnected/broken. Repeat Violation

Basic - Stored food not covered. Observed containers with raw cut onions, cooked egg rolls and cut cabbage no covered inside walk in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade bags used in direct contact with food. Observed used to store crab Rangoon in reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw chicken stored over a con with cooked chicken inside walk in cooler. Manager stored raw chicken on bottom shelf under cooked chicken. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef, pork and chicken not separated into reach in freezer.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Food storage container/container lid cracked or broken Observed container used for sugar cracked. .

Basic - Food stored on floor. Observed cases of water bottles stored on the floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between table and reach in cooler. Manager removed knifes and stored them properly. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler rusted shelves.